White Cake with Lemon Filling Recipe - Allrecipes.com
White Cake with Lemon Filling Recipe

White Cake with Lemon Filling

Recipe by  

"A lovely spring cake. Great as a garden party or birthday cake."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch layer cake Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Grease two 9 inch round cake layer pans.
  2. Place 2 cups of the flour, 1 1/2 cups sugar, the shortening, salt, and 2/3 cup of the milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites remaining milk and 1 teaspoon of the vanilla and beat for 2 more minutes. Pour batter into the prepared pans.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Let cakes cool then spread Lemon Filling between the layers and frost with Boiled Icing.
  4. To Make Lemon Filling: In a saucepan over medium heat combine 3/4 cups of the sugar, 2 tablespoons of the flour, the orange and lemon juice, and the remaining egg. Cook until mixture has thickened. Remove from heat ant let cool completely before folding in the whipped cream. Spread between cooled cake layers.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2005

scrumptious! particularly if one avoids questionable substitutions...

Most Helpful Critical Review
Jan 25, 2004

I made this cake for my son's birthday. I used Splenda rather than white sugar so the layers did not rise very high. Although he loved the cake, I thought it had too much orange which overpowered the lemon flavor which gave it a "funny" taste. I think my son said he loved it because he didn't want to hurt my feelings. I doubt I'll be making this cake anytime soon.


39 Ratings

Sep 21, 2004

I needed a recipe for white cake so I used this one without the lemon filling (I hate lemon filling) and it came out great. I made it with strawberries and whipped cream icing and I added an extra splash of milk to make sure it was moist, and it was eaten up within 2 days!!!

Jul 01, 2005

I made this cake for my moms birthday, and it came out wonderfully!!! Very easy to make, very moist, and very light!!! perfect for summer!!! i used heavy whipping cream for a frosting which fit perfect with the light cake!! i can't say enough good things about this recipe

Nov 10, 2007

I really loved this cake. I gave it four stars because despite liberally greasing the cake pans it stuck to the bottom making have to make two batters for one occasion. I used wax paper on the second attempt.

Sep 09, 2009

The flavor and texture of the cake were excellent. For the filling, I used a little more lemon juice and a little less orange juice, and I threw in some lemon zest, too, because I wanted a more lemony flavor. It turned out really nicely.

Feb 24, 2010

This cake tasted very good. HOWEVER: 1. It stuck even to wax paper! 2. The batter was a weird consistancy and looked curdled. 3. It was terribly crumbly. It did not stay in one peice. 4. It was overly sweet. So if looks don't matter this is a good cake for you!

Jun 11, 2007

I'd lost the white cake recipie I used to make my Rhubarb Cake and used this one instead . . . it's great! Cake is light and delicate, top browns nicely. I don't miss my old recipie!


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  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 377 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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